May Meal Plan 2: Mediterranean Shrimp Wraps
This one came from Food Network too. Unlike the first, however, I really enjoyed this. The flavors were quite striking for their simplicity, a very unique dinner.
4 tablespoons prepared basil pesto
4 flour tortillas, regular or flavored
1 cup baby spinach leaves
Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup diced sun-dried tomatoes
Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
4 tablespoons prepared basil pesto
4 flour tortillas, regular or flavored
1 cup baby spinach leaves
Cooked shrimp, cut into 1/2-inch pieces (about 1 to 1 1/2 cups total)
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup diced sun-dried tomatoes
Spread pesto on 1 side of tortillas. Top with spinach, shrimp, artichoke hearts, and sun-dried tomatoes and roll up.
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